The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

buckwheat paline

freerk's picture
freerk

buckwheat paline

I got a bag full of baking books in the mail. This is my first encounter with Daniel Leader's "Paline". I didn't put the linseeds in the dough, only on top.

 

 

 

 

greetz from amsterdam

 

Freerk

Daisy_A's picture
Daisy_A

Hi freerk,

Mmm...that looks delicious! Such a lovely, well developed crumb and great bloom. Second shot looks like a shelf from a top bakery!

Enjoy the books: What is a paline by the way?

Best wishes, Daisy_A

freerk's picture
freerk

It's in Daniel Leader's Local Breads. The loaf originates in Erik Kayser's boulangerie in Paris in the Rue Monge in the Quartier Latin. It should be formed much more pointy and Paris-worthy, but alas!

I like the buckwheat taste, and it works really well with flax seeds. I just finished a cheese and ginger marmalade sandwich, and that was just perfect. The sweet, the sour, the crunch, the moist crumb, it was all there!

 

That kind of makes up for the completely inedible rye I produced as well. It was a tasteless, bland, structureless, possibly over proofed piece of total fail. You win some, you lose some. They are my first steps in the realm off heavier rye breads, and I know it takes a while to get it right, so I'm not giving up yet!

 

Freerk

Daisy_A's picture
Daisy_A

Hi freerk,

Sounds like the bread has an interesting back story - thanks for that! Form looks good to me.

In terms of Rye - have you tried Mini's formula? I found that very well balanced and good to follow.

http://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio

Wishing you continued happy baking! Daisy_A

freerk's picture
freerk

Hey Daisy!

 

Where would we be without mini!

 

I might check out the Paline in person this coming Saturday, if we can find a good deal on the fast train to Paris!

 

X Freerk

Daisy_A's picture
Daisy_A

Hi freerk,

Would be nice if the train to Paris works out :-)

I used mini's formula to make a loaf of around 570g. Formula worked beautifully and the loaf was sweet and delicious. 

Best wishes, Daisy

ananda's picture
ananda

Hi freerk,

Your take on Eric Kayser's work has a lot of similarity with Don's post here: http://www.thefreshloaf.com/node/17738/my-version-eric-kayser039s-pain-aux-cereales

Excellent company to keep

Best wishes

Andy

freerk's picture
freerk

Thank you for that link Andy!

 

Nice one

 

Freerk

varda's picture
varda

The linseeds have such a nice color and texture and the loaves look great!  -Varda

freerk's picture
freerk

Hey Varda!

 

I'm in love with seeds at the moment. In the thread above yours is a link to some fantastic seeds that I just need to try as well! I'm doing something with black sesame today, just don't know what yet, lol.... I'm living in a difficult part of the world to get the nice stuff, but by Jove, that Iranian guy with that little seeds-and-herbs-and-spices-shop here around the corner, he loves to see me come in! Just the other week I bought some Iranian flat bread of him that was delicious. Didn't really look around for any formulas, but it's on my list! It looks like a a square matze, but it is not as rigid. It actually folds on itself without breaking

 

And yes, don't you just love the linseed's whole "being"? Intricate, very good looking, little taste bombs with an added crunch to it to top it off! Next time I'm going to use them in the final dough, but I was a bit hesitant to make it overly linseedy...

 

How are you doing, everything okay?

 

Warm (though rainy) greetz from Amsterdam!

Freerk